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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 98.0
  • Total Fat: 0.6 g
  • Cholesterol: 22.2 mg
  • Sodium: 705.9 mg
  • Total Carbs: 10.1 g
  • Dietary Fiber: 1.9 g
  • Protein: 13.2 g

View full nutritional breakdown of Chrissy's Chicken Vegetable Soup calories by ingredient
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Chrissy's Chicken Vegetable Soup

Submitted by: GREYPAWS1


Number of Servings: 6

Ingredients

    Carrots, raw, 8 oz
    Celery, raw, 1 cup, diced
    Green Peppers (bell peppers), 0.25 cup, chopped
    Onions, raw, 0.25 cup, chopped
    Chicken Breast, no skin, 8 ounces
    Red Potato, 125 grams
    Swanson Low Salt Chicken Broth, 48 oz Serving = 1 cup, 6 cup
    Garlic, 2 clove
    Tony's Creole Seasoning Serving = 1/4 TSP, 0.25 tsp
    Parsley, dried, 1 tbsp

Directions

Trim fat & cube chicken breast into small bite size pieces, then brown in non stick skillet with an extremely light spraying of Pam original. Coarse chop veggies, except garlic cloves which you will fine chop. In large stew pot add broth, chicken & veggies. Bring to a boil and boil for about 20 minutes, then turn down so the soup continues to cook at a very low temperature for several hours, stirring occaissionally. This recipe can also be made in a crock pot, cooking on low for 6-8 hrs. Makes 6, 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user GREYPAWS1.






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